Mango Chiffon Cake with Mango Glaze

Ingredients:

• For the Cake:
  • 2 1/4 cups cake flour
  • 1 1/3 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 3/4 cup purified water
  • 1 teaspoon vanilla extract
  • 7 egg whites
  • 1/2 teaspoon cream of tartar
• For the Mango Glaze:
  • 2 ripe mangoes, peeled and cubed
  • 1/2 cup mango juice
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• Topping:
  • 1 ripe mango, peeled and finely chopped
  • Crushed nuts (optional)

Instructions:

1. Prepare the Cake:
   • Preheat your oven to 325°F (163°C). Line the bottom of a 10-inch round cake pan with parchment paper.
   • Sift together the cake flour, 1 cup sugar, baking powder, and salt into a large bowl. Make a well in the center and add oil, egg yolks, water, and vanilla. Beat until smooth.
   • In another large bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/3 cup sugar, continuing to beat until stiff peaks form.
   • Gently fold the egg white mixture into the yolk mixture until just blended. Pour the batter into the prepared cake pan.
   • Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and invert the pan on a cooling rack. Let cool completely.
2. Make the Mango Glaze:
   • In a blender, puree the cubed mangoes with mango juice until smooth.
   • Pour the mango puree into a saucepan, add sugar, and bring to a simmer over medium heat.
   • Stir in the cornstarch mixture and cook, stirring continuously, until the glaze thickens. Remove from heat and let cool slightly.
3. Assemble the Cake:
   • Once the cake is cool, use a long serrated knife to slice the cake horizontally into three equal layers.
   • Place one layer on a cake plate and pour some mango glaze over it. Add the second layer and repeat the glazing. Top with the final layer and pour the remaining glaze over the cake, allowing it to drip down the sides.
   • Decorate the top of the cake with chopped mango and sprinkle with crushed nuts if using.
4. Serve:
   • Let the cake set in the refrigerator for at least an hour before serving to allow the glaze to firm up.
   • Slice and serve chilled for a refreshing and tropical dessert experience.

Tips:

• Cake Flour Substitute: If you don’t have cake flour, you can make it by substituting 2 tablespoons of cornstarch per cup of all-purpose flour.
• Storing: Keep the cake refrigerated, covered, and consume within 3 days for best flavor and texture.

This Mango Chiffon Cake with Mango Glaze offers a feast for the eyes and the palate, perfect for any occasion that calls for a special dessert!